Salad

Fusilli a la Caprese

Fusilli a la Caprese
 
From Giada de Laurentiis
Author:
Recipe type: Salad
Ingredients
  • 1 lb. fusilli pasta
  • 3 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 3 cups cherry tomatoes, quartered
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup packed fresh basil leaves, torn
  • 8 oz. fresh mozzarella, diced
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta into a large bowl and reserve ½ cup of the cooking liquid.
  2. In a medium skillet heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the tomatoes, salt and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, ¼ cup at a time, until the pasta is moist. Serve.